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SODEXHO AMERICA, LLC

303 E SUPERIOR ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

SODEXHO AMERICA, LLC has been inspected 8 times by Chicago Department of Public Health since November 4, 2010. The most recent inspection, on August 15, 2016, found no infractions.

2 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 28, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 5 separate inspections, most recently on October 15, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 4 separate inspections, most recently on August 15, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 15, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR SANITATION CERTIFICATE POSTED ON PREMISES. MUST PROVIDE. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE INTERIOR BOTTOM OF REFRIGERATION UNITS BEHIND FRONT SERVICE COUNTER AND AT REAR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE/PROPERLY STORE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES, CLUTTER AT REAR. ORGANNIZE AND MAINTAIN AT ALL TIMES.
  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARD IN THE REAR PREP AREA WITH DARK DEEP GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN CUTTING BOARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR UNDER BEVERAGE CARTRIDGE STORAGE WITH FOOD SPILL. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN LIGHT BULBS UNDER BOTH HOODS. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EMPLOYEE CLOTHING PLACED OVER DRY STORAGE . INSTRUCTED TO REMOVE CLOTHING AND STORE SEPARATELY.
  4. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE CEILING TILES IN THE REAR PREP AREA. REPLACE THE MISSING CORNER GUARD AT THE COLUMN NEXT TO THE DISHWASH AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE OF THE FRONT PREP AREA COOLER.
  5. Canvass

    0 infractions

  6. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CANS OF FOOD STORED ON FLOOR, MUST KEEP ALL FOOD CONTAINERS, OFF THE FLOOR.
  7. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN UTENSILS/EQUIPMENT MUST BE STORED ABOVE THE GREASE TRAP. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR FLOOR OF COOLER DRAWERS, INTERIOR PANEL OF ICE MACHINE, CABINETS UNDER FRONT SINKS-DUE TO FOOD DEBRIS/STAINS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER 3-COMP SINK NEED TO BE CLEANED & MAINTAINED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FILTERS OF HOOD AT COOKING EQUIPMENT MUST BE FREE OF DUST/GREASE. The walls and ceilings shall be in good repair and easily cleaned.
  8. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE AND DUST BUILD UP ON PREP AREA COOLERS CONDENSERS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED ACCUMULATED DIRT/FOOD DEBRIS INSIDE PREP AREA FLOOR DRAINS AND FOOD/DIRT BUILD UP ON FLOOR UNDER ICE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS AND CLEAN FLOOR UNDER ICE MACHINE.

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